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Recipe: Sweet and Sour Pork

Prepared by our Cookery, Advanced student Reesha at home during the September Lockdown 2021.

Sweet and sour pork is a Chinese inspired dish made with juicy pieces of pork tenderloin, bell peppers, onion and pineapple particularly popular in westernised Cantonese cuisine and may be found all over the world. 

Serves 1-2 people


150-200g lean pork shoulder
3-4 tbsp Vinegar
1 tsp salt
1-2 tablespoon cornflour
oil for deep-frying

for the sweet and sour sauce:
1 slice pineapple
1 courgette
1 green pepper
1 stem of celery
1 carrot
1 tablespoon oil
1 tablespoon tomato purée
2 tablespoons wine vinegar
60 ml tablespoons orange juice
2-3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoon cornflour mixed with 80 ml of water
1 Spring onion finely cut crosswise


  • Cut the pork into 2cm pieces, sprinkle with vinegar and salt and leave for 30 minutes.
  • Cut vegetables into Julienne.
  • Drain excess liquid from the meat and toss it through the cornflour. Shake off any excess flour.
  • Heat the oil in a pan to about 175 degrees.
  • Deep-fry the pork for 3-4 minutes in the oil until crispy. Leave on absorbent paper afterwards.
  • On a another medium warm pan, sauté the vegetables in oil for 1-2 minutes.
  • Add tomato puree and cook for another minute
  • Add vinegar, orange juice, soy and sugar and bring it to a simmer.
  • Then add the slurry of water and corn flour and cook to thicken the sauce.
  • Season with salt and adjust the sweet and sour balance if needed with sugar and/or vinegar.
  • Add the meat and stir it all together.
  • Garnish with spring onion.
  • Serve with rice.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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